Colombian cuisine is a compound of the culinary traditions of the six main regions within

Colombia Colombia (, ; ), officially the Republic of Colombia, is a country in South America with insular regions in North America—near Nicaragua's Caribbean coast—as well as in the Pacific Ocean. The Colombian mainland is bordered by the ...

(Pacific, Amazonian, Andean, Orinoco, Caribbean, and Insular). Colombian cuisine varies regionally and is particularly influenced by Indigenous Colombian,

Spanish Spanish might refer to: * Items from or related to Spain: **Spaniards are a nation and ethnic group indigenous to Spain **Spanish language, spoken in Spain and many Latin American countries **Spanish cuisine Other places * Spanish, Ontario, Can ...

, and African cuisines, with slight

Arab The Arabs (singular: Arab; singular ar, عَرَبِيٌّ, DIN 31635: , , plural ar, عَرَب, DIN 31635: , Arabic pronunciation: ), also known as the Arab people, are an ethnic group mainly inhabiting the Arab world in Western Asia, ...

influence in some regions. Furthermore, being one of the most biodiverse countries in the world, Colombia has one of the widest variety of available ingredients depending on the region.

History of Colombian food

Colombian food is a unique blend of indigenous and European traditions with a strong Afro-Caribbean influence. The two largest indigenous groups prior to European conquest were the

Tairona Tairona (or Tayrona) was a Pre-Columbian culture of Colombia, which consisted in a group of chiefdoms in the region of Sierra Nevada de Santa Marta in present-day Cesar, Magdalena and La Guajira Departments of Colombia, South America, which g ...

, who lived along the Caribbean coast, and the

Muisca The Muisca (also called Chibcha) are an indigenous people and culture of the Altiplano Cundiboyacense, Colombia, that formed the Muisca Confederation before the Spanish conquest. The people spoke Muysccubun, a language of the Chibchan langu ...

, who lived in the highlands to the South. Arepas, made from ground corn, are one of the oldest cooked dishes in Colombian cuisine. It is believed that the name derives from the word for corn in the

Chibcha The Muisca (also called Chibcha) are an indigenous people and culture of the Altiplano Cundiboyacense, Colombia, that formed the Muisca Confederation before the Spanish conquest. The people spoke Muysccubun, a language of the Chibchan lan ...

languages. Arepas are a popular modern Colombian dish.

Regional cuisines

Colombia's varied cuisine is influenced by its diverse

fauna Fauna is all of the animal life present in a particular region or time. The corresponding term for plants is '' flora'', and for fungi, it is '' funga''. Flora, fauna, funga and other forms of life are collectively referred to as '' biota''. ...

and

flora Flora is all the plant life present in a particular region or time, generally the naturally occurring ( indigenous) native plants. Sometimes bacteria and fungi are also referred to as flora, as in the terms '' gut flora'' or '' skin flora''. ...

as well as the cultural traditions of several ethnic groups. Colombian dishes and ingredients vary widely by region. Some of the most common ingredients are cereals such as rice and

maize Maize ( ; ''Zea mays'' subsp. ''mays'', from es, maíz after tnq, mahiz), also known as corn (North American English, North American and Australian English), is a cereal grain first domesticated by indigenous peoples of Mexico, indigenous ...

; tubers such as potato and

cassava ''Manihot esculenta'', commonly called cassava (), manioc, or yuca (among numerous regional names), is a woody shrub of the spurge family, Euphorbiaceae, native to South America. Although a perennial plant, cassava is extensively cultivated ...

; assorted

legume A legume () is a plant in the family Fabaceae (or Leguminosae), or the fruit or seed of such a plant. When used as a dry grain, the seed is also called a pulse. Legumes are grown agriculturally, primarily for human consumption, for livestock for ...

s; meats, including beef, chicken, pork and goat; and fish and other seafood. Colombian cuisine also features a variety of tropical fruits such as cape gooseberry,

feijoa ''Feijoa sellowiana'' is a species of flowering plant in the myrtle family, Myrtaceae. It is native to the highlands of southern Brazil, eastern Paraguay, Uruguay, northern Argentina, and Colombia. It is widely cultivated as an ornamental tree ...

, arazá, dragon fruit, mangostino, granadilla,

papaya The papaya (, ), papaw, () or pawpaw () is the plant species ''Carica papaya'', one of the 21 accepted species in the genus '' Carica'' of the family Caricaceae. It was first domesticated in Mesoamerica, within modern-day southern Mexico and ...

guava Guava () is a common tropical fruit cultivated in many tropical and subtropical regions. The common guava ''Psidium guajava'' (lemon guava, apple guava) is a small tree in the myrtle family ( Myrtaceae), native to Mexico, Central America, t ...

blackberry The blackberry is an edible fruit produced by many species in the genus ''Rubus'' in the family Rosaceae, hybrids among these species within the subgenus ''Rubus'', and hybrids between the subgenera ''Rubus'' and ''Idaeobatus''. The taxonomy ...

lulo ''Solanum quitoense'', known as naranjilla (, "little orange") in Ecuador, Costa Rica, and Panama and as lulo (, from Quechua) in Colombia, is a tropical perennial plant from northwestern South America. The specific name for this species of ni ...

soursop Soursop (also called ''graviola, guyabano'', and in Hispanic America, ''guanábana'') is the fruit of ''Annona muricata'', a broadleaf, flowering, evergreen tree. It is native to the tropical regions of the Americas and the Caribbean and is wi ...

and

passionfruit ''Passiflora edulis,'' commonly known as passion fruit, is a vine species of passion flower native to southern Brazil through Paraguay and northern Argentina. It is cultivated commercially in tropical and subtropical areas for its sweet, seedy ...

Among the most representative appetizers and soups are

patacones Tostones (, from the Spanish verb ''tostar'' which means "to toast") are twice-fried plantain slices commonly found in Latin American cuisine and Caribbean cuisine. Most commonly known as ''tostones'', Puerto Rico, Jamaica, Nicaragua, Cuba, Fl ...

(fried green plantains), sancocho de gallina (chicken soup with root vegetables), ajiaco (potato and corn soup), and buñuelos (Christmas season deep fried dough balls). Representative snacks and breads are

pandebono {{Infobox prepared food , name = Pandebono , image = Pandebono.jpg , image_size = 250px , caption = Pandebono Cartagenero , alternate_name = , country = Colombia , region = South America ...

arepa ''Arepa'' () is a type of food made of ground maize dough stuffed with a filling, eaten in the northern region of South America since pre-Columbian times, and notable primarily in the cuisine of Colombia and Venezuela, but also present in the cuis ...

s (corn cakes), aborrajados (fried sweet plantains with cheese),

torta Torta is a culinary term that can, depending on the cuisine, refer to cakes, pies, flatbreads, sandwiches, or omelettes. Usually, it refers to: * cake or pie in South America, much of Europe, and southern Philippines * flatbread in Spain * a ...

choclo Choclo, also referred to as Peruvian corn or Cuzco corn (after Cuzco, the capital city of the Inca empire), is a large-kernel variety of field corn from the Andes. It is consumed in parts of Central America and South America, especially in Ecua ...

empanada An empanada is a type of baked or fried turnover consisting of pastry and filling, common in Spanish, other Southern European, Latin American, and Iberian-influenced cultures around the world. The name comes from the Spanish (to bread, i ...

s and

almojábana Almojábana is a type of bread made with cuajada cheese and corn flour. About An almojábana is a small, bun-shaped bread having a tart flavor. It has some variations between Hispanic America and Spain. The etymology stems from Hispano-Arab an ...

s. Representative main courses are

bandeja paisa ''Bandeja paisa'' (Paisa refers to a person from the Paisa Region and bandeja is Spanish for platter), with variations known as ''bandeja de arriero'', ''bandeja montañera'', or ''bandeja antioqueña'', is one of the most representative meals ...

lechona tolimense A suckling pig is a piglet fed on its mother's milk (i.e., a piglet which is still a "suckling"). In culinary contexts, a suckling pig is slaughtered between the ages of two and six weeks. It is traditionally cooked whole, often roasted, in v ...

tamales A tamale, in Spanish tamal, is a traditional Mesoamerican dish made of masa, a dough made from nixtamalized corn, which is steamed in a corn husk or banana leaf. The wrapping can either be discarded prior to eating or used as a plate. Tamale ...

, and fish dishes such as

arroz de lisa Arroz de lisa (mullet rice) is a traditional Colombian cuisine dish from the Atlantic (Caribbean Sea) coast. It is cooked with mullet, a sea fish found in brackish waters, like those at river mouths. In addition to the mullet which are usually ...

, especially in coastal regions where suero,

costeño cheese Costeño cheese is a dairy product from the Colombian Caribbean Region. It is fresh (or blanco), soft, and salty. Some harder varieties have more salt. Production Raw milk is separated into solid curds and liquid whey by adding rennet, whe ...

, kibbeh and carimañolas are also eaten. Representative side dishes are papas criollas al horno (roasted Andean potatoes), papas chorreadas (potatoes with messy cheese), and arroz con coco (coconut rice).

Organic food Organic food, ecological food or biological food are food and drinks produced by methods complying with the standards of organic farming. Standards vary worldwide, but organic farming features practices that cycle resources, promote ecological ...

is a current trend in big cities, although in general the country's fruits and vegetables are very natural and fresh. Representative desserts are

natilla Manjar blanco (), also known as manjar de leche or simply manjar, is a term used in Spanish-speaking area of the world in reference to a variety of milk-based delicacies. In Spain the term refers to blancmange, a European delicacy found in vari ...

torta Maria Luisa Torta Maria Luisa is a dessert found in Colombian and Salvadoran cuisine. It is a type of layer cake, similar to the English Victoria sponge Sponge cake is a light cake made with egg whites, flour and sugar, sometimes leavened with baking p ...

bocadillo The bocadillo or bocata, in Spain, is a sandwich made with Spanish bread, usually a baguette or similar type of bread, cut lengthwise. Traditionally seen as a humble food, its low cost has allowed it to evolve over time into an iconic piece of ...

made of guayaba (guava jelly), cocadas (coconut balls), casquitos de guayaba (candied guava peels), torta de natas,

oblea Oblea is a wafer dessert typical of Spain and Latin American countries, it consists of two communion wafers sandwiching dulce de leche. While obleas are typically filled with dulce de leche they may also contain jam, cheese, fruits, whipped cre ...

s, flan de arequipe, roscón,

milhoja Milhojas ("thousand sheets") are desserts made with stacked layers of puff pastry,tres leches cake A tres leches cake (; , or ), also known as pan tres leches (), is a sponge cake—soaked in three kinds of milk: evaporated milk, condensed milk, and whole milk. ''Tres leches'' is a very light cake, with many air bubbles. This distinct ...

( sponge cake soaked in 3 types of milk). Typical sauces are hogao, a tomato onion sauce, and ají, a spicy raw cilantro-based sauce used as a condiment for many dishes and sides. Some representative beverages are coffee ( Tinto), champús, cholado, lulada, avena colombiana,

sugarcane Sugarcane or sugar cane is a species of (often hybrid) tall, perennial grass (in the genus '' Saccharum'', tribe Andropogoneae) that is used for sugar production. The plants are 2–6 m (6–20 ft) tall with stout, jointed, fibrous stalk ...

juice, aguapanela,

hot chocolate Hot chocolate, also known as hot cocoa or drinking chocolate, is a heated drink consisting of shaved chocolate, melted chocolate or cocoa powder, heated milk or water, and usually a sweetener like whipped cream or marshmallows. Hot chocolate ...

, and fresh fruit juices (often made with sugar and water or milk). There are a large variety of dishes that take into account the differences in regional climates. For example: * In the city of

Medellín Medellín ( or ), officially the Municipality of Medellín ( es, Municipio de Medellín), is the second-largest city in Colombia, after Bogotá, and the capital of the department of Antioquia. It is located in the Aburrá Valley, a central re ...

, the typical dish is the

. It includes

bean A bean is the seed of several plants in the family Fabaceae, which are used as vegetables for human or animal food. They can be cooked in many different ways, including boiling, frying, and baking, and are used in many traditional dishes th ...

rice Rice is the seed of the grass species '' Oryza sativa'' (Asian rice) or less commonly ''Oryza glaberrima'' (African rice). The name wild rice is usually used for species of the genera '' Zizania'' and '' Porteresia'', both wild and domesticat ...

ground meat Ground meat, called mince or minced meat outside North America, is meat finely chopped by a meat grinder or a chopping knife. A common type of ground meat is ground beef, but many other types of meats are prepared in a similar fashion, includ ...

carne asada Carne asada is grilled and sliced beef, usually chuck steak (known as Diezmillo in Spanish), though skirt steak or flank steak can also be used. It is usually marinated then grilled or seared to impart a charred flavor. Carne asada can be serv ...

chorizo Chorizo (, from Spanish ; similar to but distinct from Portuguese ) is a type of pork cured meat originating from the Iberian Peninsula. In Europe, chorizo is a fermented, cured, smoked meat, which may be sliced and eaten without cooking, ...

fried egg A fried egg, also known as sunny-side up is a cooked dish made from one or more eggs which are removed from their shells and placed into a frying pan and fried. They are traditionally eaten for breakfast in many countries but may also be ser ...

, and

chicharrón (, , plural ; pt, torresmo ; fil, chicharon; ch, chachalon) is a dish generally consisting of fried pork belly or fried pork rinds. may also be made from chicken, mutton or beef. Name , as a dish with sauce, or as finger-food snacks, ar ...

. It is usually accompanied by

avocado The avocado (''Persea americana'') is a medium-sized, evergreen tree in the laurel family ( Lauraceae). It is native to the Americas and was first domesticated by Mesoamerican tribes more than 5,000 years ago. Then as now it was prized for ...

tomato The tomato is the edible berry of the plant ''Solanum lycopersicum'', commonly known as the tomato plant. The species originated in western South America, Mexico, and Central America. The Mexican Nahuatl word gave rise to the Spanish word ...

, and special sauces. * In the city of

Cali Santiago de Cali (), or Cali, is the capital of the Valle del Cauca department, and the most populous city in southwest Colombia, with 2,227,642 residents according to the 2018 census. The city spans with of urban area, making Cali the second ...

, the most traditional dish is " sancocho de gallina", a soup composed mostly of

chicken The chicken (''Gallus gallus domesticus'') is a domesticated junglefowl species, with attributes of wild species such as the grey and the Ceylon junglefowl that are originally from Southeastern Asia. Rooster or cock is a term for an adu ...

, plantain,

corn Maize ( ; ''Zea mays'' subsp. ''mays'', from es, maíz after tnq, mahiz), also known as corn (North American and Australian English), is a cereal grain first domesticated by indigenous peoples in southern Mexico about 10,000 years ago. The ...

coriander Coriander (;

, yuca root, and other seasonings. Sancocho is usually served with a portion of rice, tostadas (fried plantains), a chicken leg covered in hogao (a tomato and onion sauce), and a slice of

. The city is also known for its empanadas (a fried corn dough filled with potatoes and meat), / (a fried ball of plantain filled with chicharron, also known as pork rinds), pandebono (a delicious cheese bread made with yucca dough), and aborrajados (sweet ripe fried plantains filled with cheese and served with guava paste). * In Bogotá and the Andean region, ajiaco is the traditional dish. It is also a type of soup made with chicken and

potato The potato is a starchy food, a tuber of the plant ''Solanum tuberosum'' and is a root vegetable native to the Americas. The plant is a perennial in the nightshade family Solanaceae. Wild potato species can be found from the southern Uni ...

es, and flavoured with a locally grown herb called "guasca". * On the Caribbean coast, spicy dishes including

fish Fish are Aquatic animal, aquatic, craniate, gill-bearing animals that lack Limb (anatomy), limbs with Digit (anatomy), digits. Included in this definition are the living hagfish, lampreys, and Chondrichthyes, cartilaginous and bony fish as we ...

and

lobster Lobsters are a family (Nephropidae, synonym Homaridae) of marine crustaceans. They have long bodies with muscular tails and live in crevices or burrows on the sea floor. Three of their five pairs of legs have claws, including the first pair, ...

can be found. Coconut rice is a common dish along the coastal cities. The cuisine of the Caribbean is also influenced by Arab traditions, with dishes such as Kibbeh. * In the Llanos,

barbecue Barbecue or barbeque (informally BBQ in the UK, US, and Canada, barbie in Australia and braai in South Africa) is a term used with significant regional and national variations to describe various cooking methods that use live fire and smoke ...

d meats, such as the "ternera llanera", and river fishes like the "amarillo", are commonly eaten. * In the Amazonas, the cuisine is influenced by Brazilian and Peruvian traditions. * Inland, the dishes reflect the mix of

Amerindian The Indigenous peoples of the Americas are the inhabitants of the Americas before the arrival of the European settlers in the 15th century, and the ethnic groups who now identify themselves with those peoples. Many Indigenous peoples of the A ...

and

European cuisine European cuisine comprises the cuisines of Europe "European Cuisine."sancocho soup in

Valledupar Valledupar () is a city and municipality in northeastern Colombia. It is the capital of Caesar Department. Its name, ''Valle de Upar'' (Valley of Upar), was established in honor of the Amerindian cacique who ruled the valley; ''Cacique Upar''. T ...

, and

s, a corn based bread-like patty. Local species of animals like the guaratinaja are part of the

Wayuu The Wayuu (also Wayu, Wayúu, Guajiro, Wahiro) are an Amerindian ethnic group of the Guajira Peninsula in northernmost part of Colombia and northwest Venezuela. The Wayuu language is part of the Maipuran (Arawak) language family. Geography ...

culture. * In the Andean region of Nariño, a traditional dish is broiled

guinea pig The guinea pig or domestic guinea pig (''Cavia porcellus''), also known as the cavy or domestic cavy (), is a species of rodent belonging to the genus '' Cavia'' in the family Caviidae. Breeders tend to use the word ''cavy'' to describe the ...

(''cuy asado''), due to influence of Inca cuisine. * In the Tolima region, the Tamales Tolimenses are a delicacy. These tamales are made of a corn dough and feature

peas The pea is most commonly the small spherical seed or the seed-pod of the flowering plant species ''Pisum sativum''. Each pod contains several peas, which can be green or yellow. Botanically, pea pods are fruit, since they contain seeds and d ...

carrots The carrot (''Daucus carota'' subsp. ''sativus'') is a root vegetable, typically orange in color, though purple, black, red, white, and yellow cultivars exist, all of which are domesticated forms of the wild carrot, ''Daucus carota'', nati ...

, potatoes, rice, chicken,

pork Pork is the culinary name for the meat of the domestic pig (''Sus domesticus''). It is the most commonly consumed meat worldwide, with evidence of pig husbandry dating back to 5000 BCE. Pork is eaten both freshly cooked and preserved ...

, and various

spices A spice is a seed, fruit, root, bark, or other plant substance primarily used for flavoring or coloring food. Spices are distinguished from herbs, which are the leaves, flowers, or stems of plants used for flavoring or as a garnish. Spices are ...

. They are wrapped in plantain leaves and boiled for three to four hours. Pandebono is eaten for breakfast with hot chocolate. * On the Islands of San Andres, Providencia, and Santa Catalina, the main dish is ''rondon'', a

seafood Seafood is any form of sea life regarded as food by humans, prominently including fish and shellfish. Shellfish include various species of molluscs (e.g. bivalve molluscs such as clams, oysters and mussels, and cephalopods such as octopus an ...

dish made of

coconut milk Coconut milk is an opaque, milky-white liquid extracted from the grated pulp of mature coconuts. The opacity and rich taste of coconut milk are due to its high oil content, most of which is saturated fat. Coconut milk is a traditional food ...

, fish, conch,

cassava root ''Manihot esculenta'', commonly called cassava (), manioc, or yuca (among numerous regional names), is a woody shrub of the spurge family, Euphorbiaceae, native to South America. Although a perennial plant, cassava is extensively cultivated a ...

(yuca),

sweet potato The sweet potato or sweetpotato ('' Ipomoea batatas'') is a dicotyledonous plant that belongs to the bindweed or morning glory family, Convolvulaceae. Its large, starchy, sweet-tasting tuberous roots are used as a root vegetable. The young ...

, white yams, and

pumpkin A pumpkin is a vernacular term for mature winter squash of species and varieties in the genus ''Cucurbita'' that has culinary and cultural significance but no agreed upon botanical or scientific meaning. The term ''pumpkin'' is sometimes use ...

, seasoned with

chili pepper Chili peppers (also chile, chile pepper, chilli pepper, or chilli), from Nahuatl '' chīlli'' (), are varieties of the berry-fruit of plants from the genus ''Capsicum'', which are members of the nightshade family Solanaceae, cultivated for ...

s and

herb In general use, herbs are a widely distributed and widespread group of plants, excluding vegetables and other plants consumed for macronutrients, with savory or aromatic properties that are used for flavoring and garnishing food, for medicina ...

s. They also have a crab soup which is considered a delicacy. It is made with the same ingredients as ''rondon'', without the fish. Piqueteaderos are rustic eateries that serve a variety of fried foods and specialties in platters to share. Offerings can even include huesos cerdos (pig bones) and tarta de seso (brain pie), as well as fried dishes, morcilla, corn on the cob, and other foods common to Colombia.

Dishes and foods

Appetizers and side dishes

Arepa ''Arepa'' () is a type of food made of ground maize dough stuffed with a filling, eaten in the northern region of South America since pre-Columbian times, and notable primarily in the cuisine of Colombia and Venezuela, but also present in the cuis ...

s ground maize dough divided into balls and pan fried or grilled corn cakes * Aborrajado deep fried plantains stuffed with cheese * Arroz con coco, rice with coconut and raisins * Hormigas culonas, large roasted ants, a santandereanas food from Colombia's Santander Department * Butifarras soledeñas, sausage from

Soledad, Atlántico Soledad () is a municipality in the Colombian department of Atlántico, part of the metropolitan area of Barranquilla. It is 6th in population in Colombia and 3rd in the Caribbean region, after Barranquilla and Cartagena. It is also the city ...

* Carimañola,

yuca ''Manihot esculenta'', commonly called cassava (), manioc, or yuca (among numerous regional names), is a woody shrub of the spurge family, Euphorbiaceae, native to South America. Although a perennial plant, cassava is extensively cultivated ...

fritter stuffed with ground meat, onion and seasonings * Chunchullo, pig, lamb, cow small intestine * Hogao Criollo sauce * Queso blanco white cheese also referred to as queso fresco * Suero, a topping similar to

sour cream Sour cream (in North American English, Australian English and New Zealand English) or soured cream (British English) is a dairy product obtained by fermenting regular cream with certain kinds of lactic acid bacteria. The bacterial cultu ...

Patacones Tostones (, from the Spanish verb ''tostar'' which means "to toast") are twice-fried plantain slices commonly found in Latin American cuisine and Caribbean cuisine. Most commonly known as ''tostones'', Puerto Rico, Jamaica, Nicaragua, Cuba, Fl ...

Green plantain fried or deep fried squished and fried *

Empanada An empanada is a type of baked or fried turnover consisting of pastry and filling, common in Spanish, other Southern European, Latin American, and Iberian-influenced cultures around the world. The name comes from the Spanish (to bread, i ...

s, small fritters, made with a mixture of shredded meat, of pork, beef, or chicken'. * Chicharron deep fried pork rind. *Lentejas (lentil soup) is a standard meal in many Colombian kitchens . The basic method is to soak the lentils for a few hours before adding chopped onion, garlic, and sometimes diced or grated carrots. It is then served with avocado, rice, tomato, and sweet plantain.

Pastries and baked goods

Almojábana Almojábana is a type of bread made with cuajada cheese and corn flour. About An almojábana is a small, bun-shaped bread having a tart flavor. It has some variations between Hispanic America and Spain. The etymology stems from Hispano-Arab an ...

, small

cheese bun Cheese buns or cheese breads may refer to a variety of small, baked, cheese-flavored rolls, a popular snack and breakfast food in Brazil. Cheese buns may be made with cassava and or corn starch, and cheese. In countries where the snack is popula ...

s made with corn flour and cuajada * Bollos (tubes of ground maize -similar to Italian polenta- or from scratched mandioc/cassava, served with coastal cheese and sometimes

whey Whey is the liquid remaining after milk has been curdled and strained. It is a byproduct of the manufacturing of cheese or casein and has several commercial uses. Sweet whey is a byproduct resulting from the manufacture of rennet types of har ...

or butter) * Buñuelos deep fried dough balls made on Christmas season * Achira biscuits * Carimañolas (like empanadas but made up of

manioc ''Manihot esculenta'', commonly called cassava (), manioc, or yuca (among numerous regional names), is a woody shrub of the spurge family, Euphorbiaceae, native to South America. Although a perennial plant, cassava is extensively cultivated ...

) * Garullas (corn

bread roll Bread is a staple food prepared from a dough of flour (usually wheat) and water, usually by baking. Throughout recorded history and around the world, it has been an important part of many cultures' diet. It is one of the oldest human-made food ...

) * Pan de sagú (

sago Sago () is a starch extracted from the pith, or spongy core tissue, of various tropical palm stems, especially those of ''Metroxylon sagu''. It is a major staple food for the lowland peoples of New Guinea and the Maluku Islands, where it is c ...

bread) *

Pandebono {{Infobox prepared food , name = Pandebono , image = Pandebono.jpg , image_size = 250px , caption = Pandebono Cartagenero , alternate_name = , country = Colombia , region = South America ...

made with cheese made with cassava flour and Costeño cheese * Pan de Maíz similar to cornbread *

Pan de yuca Pan de yuca (''Spanish for Cassava bread'') is a type of bread made of cassava starch and cheese typical of western Ecuador and southern Colombia History An 1856 watercolor by Manuel María Paz shows cassava bread being prepared by members of t ...

(baked cheese bread made with cassava flour) * Roscón (a soft and sweet bagel filled with either Arequipe or

jam)

Varieties of arepa

Boyacense * Arepa de arroz * Arepa de huevo * Arepa de maiz * Arepa de queso * Arepa de yuca * Arepa ocañera * Arepa Paisa/Antioqueña * Arepa Santandereana * Arepa Valluna * Arepas de choclo (sweet corn) * Brown rice and sesame seed arepa * 'Oreja de perro', rice arepas

Fruit

Fruit and juice stands are found across Colombia, particularly on the Caribbean coast. Being a tropical country, Colombia produces a large variety of fruits, such as: * Aiphanes horrida (''corozo'') *

Bactris gasipaes ''Bactris gasipaes'' is a species of palm native to the tropical forests of Central and South America. It is well spread in these regions, where it is often cultivated by smallholders in agroforestry systems or more rarely, in monoculture. Commo ...

, peach-palm (''chontaduro'') * Banana passionfruit (''curuba'') *

Banana A banana is an elongated, edible fruit – botanically a berry – produced by several kinds of large herbaceous flowering plants in the genus ''Musa''. In some countries, bananas used for cooking may be called "plantains", disting ...

(''banano'') * Borojoa patinoi (''borojó'') *

Carambola Carambola, also known as star fruit, is the fruit of '' Averrhoa carambola'', a species of tree native to tropical Southeast Asia. The mildly poisonous fruit is commonly consumed in parts of Brazil, Southeast Asia, South Asia, the South Pacif ...

, starfruit (''carambolo'') *

Cherimoya The cherimoya (''Annona cherimola''), also spelled chirimoya and called chirimuya by the Inca people, is a species of edible fruit-bearing plant in the genus ''Annona'', from the family Annonaceae, which includes the closely related sweetsop ...

(''chirimoya'') *

Feijoa ''Feijoa sellowiana'' is a species of flowering plant in the myrtle family, Myrtaceae. It is native to the highlands of southern Brazil, eastern Paraguay, Uruguay, northern Argentina, and Colombia. It is widely cultivated as an ornamental tree ...

, Pineapple guava * Guayabamanzana, Guava-apple hybrid *

Inga edulis ''Inga edulis'', known as ice-cream bean, ice-cream-bean, joaquiniquil, cuaniquil, guama or guaba, is a fruit native to South America. It is in the mimosoid tribe of the legume family Fabaceae. It is widely grown, especially by Indigenous Am ...

, ice-cream-bean (''guama'') * Manilkara huberi (''níspero'') *

Lulo ''Solanum quitoense'', known as naranjilla (, "little orange") in Ecuador, Costa Rica, and Panama and as lulo (, from Quechua) in Colombia, is a tropical perennial plant from northwestern South America. The specific name for this species of ni ...

(''Naranjilla'') *

Mamey sapote ''Pouteria sapota'', the mamey sapote, is a species of tree native to Mexico and Central America. The tree is also cultivated in the Caribbean. Its fruit is eaten in many Latin American countries. The fruit is made into foods such as milksh ...

(''mamey'') *

Mamoncillo ''Melicoccus bijugatus'' is a fruit-bearing tree in the soapberry family Sapindaceae, native or naturalized across the New World tropics including South and Central America, and parts of the Caribbean. Its stone-bearing fruits are edible. It is ...

, Spanish lime *

Mandarin orange The mandarin orange (''Citrus reticulata''), also known as the mandarin or mandarine, is a small citrus tree fruit. Treated as a distinct species of orange, it is usually eaten plain or in fruit salads. Tangerines are a group of orange-colou ...

(''mandarina'') *

Mango A mango is an edible stone fruit produced by the tropical tree '' Mangifera indica''. It is believed to have originated in the region between northwestern Myanmar, Bangladesh, and northeastern India. ''M. indica'' has been cultivated in Sout ...

* Murrapos, mini-bananas * Orange (''naranja'') *

Passiflora edulis ''Passiflora edulis,'' commonly known as passion fruit, is a vine species of passion flower native to southern Brazil through Paraguay and northern Argentina. It is cultivated commercially in tropical and subtropical areas for its sweet, seedy ...

, passion fruit (''maracuyá'') * Physalis peruviana, Cape gooseberry (''uchuva'') * Piñuela *

Pitaya A pitaya () or pitahaya () is the fruit of several different cactus species indigenous to the Americas. Pitaya usually refers to fruit of the genus '' Stenocereus'', while pitahaya or dragon fruit refers to fruit of the genus '' Selenicereus' ...

, Dragon fruit (''pitahaya'') *

Quararibea cordata ''Quararibea cordata'', the South American sapote or chupa-chupa, is a large, semi-deciduous, fruit tree (up to 45m in height), native to Amazon rainforest vegetation in Brazil, Colombia, Ecuador, and Peru. It bears orange-yellow fruit which ar ...

(''zapote'') * Rubus glaucus, similar to

(''mora'') *

Soursop Soursop (also called ''graviola, guyabano'', and in Hispanic America, ''guanábana'') is the fruit of ''Annona muricata'', a broadleaf, flowering, evergreen tree. It is native to the tropical regions of the Americas and the Caribbean and is wi ...

(''guanábana'') *

Strawberry guava ''Psidium cattleyanum (World Plants : Psidium cattleianum)'', commonly known as Cattley guava, strawberry guava or cherry guava, is a small tree (2–6 m tall) in the Myrtaceae (myrtle) family. The species is named in honour of English hort ...

(''arazá'') *

Strawberry The garden strawberry (or simply strawberry; ''Fragaria × ananassa'') is a widely grown hybrid species of the genus '' Fragaria'', collectively known as the strawberries, which are cultivated worldwide for their fruit. The fruit is widely ap ...

(''fresa'') *

Sugar-apple The sugar-apple or sweet-sop is the edible fruit of ''Annona squamosa'', the most widely grown species of ''Annona'' and a native of tropical climate in the Americas and West Indies. Spanish traders aboard the Manila galleons docking in the P ...

(''anón'') *

Sweet granadilla ''Passiflora ligularis'', commonly known as the sweet granadilla or grenadia, is a plant species in the genus ''Passiflora''. It is known as ''granadilla'' in Bolivia, Colombia, Nicaragua, Costa Rica, Ecuador, Mexico, The Azores, South Africa ...

(''granadilla'') * Syzygium jambos, Malabar plum (''pomarrosa'') *

Tree tomato The tamarillo (''Solanum betaceum'') is a small tree or shrub in the flowering plant family Solanaceae (the nightshade family). It is best known as the species that bears the tamarillo, an egg-shaped edible fruit. It is also known as the tree ...

, tamarillo (''tomate de árbol'')

Native fruit

Colombia is home to numerous tropical fruits that are rarely found elsewhere. Several varieties of banana include a very small, sweet version. Other Colombian fruits include

zapote Zapote the fifth district of the San José canton, in the San José province of Costa Rica. It is one of the administrative units surrounding San José downtown (officially composed of the districts of El Carmen, Merced, Hospital and Catedra ...

(''Quararibea cordata''), nispero (''

Manilkara zapota ''Manilkara zapota'', commonly known as sapodilla (), sapote, naseberry, nispero or chicle, is a long-lived, evergreen tree native to southern Mexico, Central America and the Caribbean. An example natural occurrence is in coastal Yucatán in th ...

'')

(''

Solanum quitoense ''Solanum quitoense'', known as naranjilla (, "little orange") in Ecuador, Costa Rica, and Panama and as lulo (, from Quechua) in Colombia, is a tropical perennial plant from northwestern South America. The specific name for this species of nigh ...

''), uchuva ('' Physalis peruviana''), papayuela (''Vasconcellea pubescens''),

passion fruit ''Passiflora edulis,'' commonly known as passion fruit, is a vine species of passion flower native to southern Brazil through Paraguay and northern Argentina. It is cultivated commercially in tropical and subtropical areas for its sweet, seedy ...

, borojó ('' Borojoa patinoi''), curuba (''

Passiflora tarminiana ''Passiflora tarminiana'' (or banana passionfruit) is a species of passionfruit. The yellow fruits are edible and their resemblance to small, straight bananas has given it the name banana passionfruit in some countries. It is native to the uplan ...

''),

mamoncillo ''Melicoccus bijugatus'' is a fruit-bearing tree in the soapberry family Sapindaceae, native or naturalized across the New World tropics including South and Central America, and parts of the Caribbean. Its stone-bearing fruits are edible. It is ...

('' Melicoccus bijugatus''), guanábana (''Annona muricata''),

(''

Psidium guajava ''Psidium guajava'', the common guava, yellow guava, lemon guava, or apple guava is an evergreen shrub or small tree native to the Caribbean, Central America and South America. It is easily pollinated by insects; when cultivated, it is pol ...

''), tomate de arbol (

tamarillo The tamarillo (''Solanum betaceum'') is a small tree or shrub in the flowering plant family Solanaceae (the nightshade family). It is best known as the species that bears the tamarillo, an egg-shaped edible fruit. It is also known as the tree ...

), noni (''

Morinda citrifolia ''Morinda citrifolia'' is a fruit-bearing tree in the coffee family, Rubiaceae. Its native range extends across Southeast Asia and Australasia, and was spread across the Pacific by Polynesian sailors. The species is now cultivated throughout ...

''). More widespread fruit varieties grown in Colombia include

mango A mango is an edible stone fruit produced by the tropical tree '' Mangifera indica''. It is believed to have originated in the region between northwestern Myanmar, Bangladesh, and northeastern India. ''M. indica'' has been cultivated in Sout ...

apple An apple is an edible fruit produced by an apple tree (''Malus domestica''). Apple trees are cultivated worldwide and are the most widely grown species in the genus '' Malus''. The tree originated in Central Asia, where its wild ancest ...

pear Pears are fruits produced and consumed around the world, growing on a tree and harvested in the Northern Hemisphere in late summer into October. The pear tree and shrub are a species of genus ''Pyrus'' , in the Family (biology), family Rosacea ...

, and

strawberry The garden strawberry (or simply strawberry; ''Fragaria × ananassa'') is a widely grown hybrid species of the genus '' Fragaria'', collectively known as the strawberries, which are cultivated worldwide for their fruit. The fruit is widely ap ...

Main courses

* Arroz con Pollo, consists of seasoned rice, chicken, and a variety of vegetables. *

Bandeja Paisa ''Bandeja paisa'' (Paisa refers to a person from the Paisa Region and bandeja is Spanish for platter), with variations known as ''bandeja de arriero'', ''bandeja montañera'', or ''bandeja antioqueña'', is one of the most representative meals ...

, a traditional dish from Antioquia and the "Eje Cafetero" which consists of white rice, red beans, ground beef, plantain,

morcilla A blood sausage is a sausage filled with blood that is cooked or dried and mixed with a filler until it is thick enough to solidify when cooled. Most commonly, the blood of pigs, sheep, lamb, cow, chicken, or goose is used. In Europe and the A ...

, chicharron,

and a fried egg. Along with '' Ajiaco'', the bandeja paisa is considered to be one of the national dishes. * Cuchuco, a thick soup made of wheat, fava beans, potatoes, ribs, peas, from Boyacá. * Cuy asado, broiled guinea pig accompanied by potatoes and popcorn. It is the traditional dish in Nariño. * Lechona, traditional dish from the Tolima department, a mixture of yellow pea purée and pork meat, with a side of rice and corn *

Picada Picada () is one of the characteristic sauces and culinary techniques essential to Catalan cuisine. The technique is typically found in Catalonia and Valencia and subsequently Catalan cuisine and Valencian cuisine. It is not an autonomous sauce ...

Colombiana, chopped specialties served as a combo platter. *

Tamale A tamale, in Spanish tamal, is a traditional Mesoamerican dish made of masa, a dough made from nixtamalized corn, which is steamed in a corn husk or banana leaf. The wrapping can either be discarded prior to eating or used as a plate. Tam ...

s are corn or corn/rice "cakes" wrapped in plantain tree leaves and steamed. They can be filled with everything from chicken, potatoes, peas, carrots, to rice. The tamales vary in shape and fillings in each region, and almost every region has its own variation. Some well known variations are from Tolima, Santander,

Cúcuta Cúcuta (), officially San José de Cúcuta, is a Colombian municipality, capital of the department of Norte de Santander and nucleus of the Metropolitan Area of Cúcuta. The city is located in the homonymous valley, at the foot of the Eastern ...

Bogotá Bogotá (, also , , ), officially Bogotá, Distrito Capital, abbreviated Bogotá, D.C., and formerly known as Santa Fe de Bogotá (; ) during the Spanish period and between 1991 and 2000, is the capital city of Colombia, and one of the larges ...

and Valle del Cauca; just to name a few. *Fritanga is another popular Colombian dish made of meats, fried plantains, chicharrones, and yellow potatoes with aji sauce eaten throughout Colombia. Milanesa is another common meat dish throughout the country. *Frijolada, is a robust dish made with a base of pinto or red beans. Frijoles are normally cooked with diced pork or pork hocks, carrots, corn, platano, and sometimes bacon as well. Generally, this dish is also served with rice and avocado. It’s often used as a side dish, and always included within the Bandeja Paisa meal.

Soups

Changua Changua (milk broth with eggs) is a typical hearty breakfast soup of the central Andes region of Colombia, in particular in the Boyacá and Cundinamarca area, including the capital, Bogotá. It also has a reputation as a hangover cure, being a ...

(milk soup with eggs) is a typical breakfast

soup Soup is a primarily liquid food, generally served warm or hot (but may be cool or cold), that is made by combining ingredients of meat or vegetables with stock, milk, or water. Hot soups are additionally characterized by boiling soli ...

of the central

Andes The Andes, Andes Mountains or Andean Mountains (; ) are the longest continental mountain range in the world, forming a continuous highland along the western edge of South America. The range is long, wide (widest between 18°S – 20°S ...

region of

, in particular in the Boyacá and Cundinamarca area, including the capital,

. The dish has

origins. * Caldo de costilla, (Spanish for rib broth) is a dish typical of Colombian cuisine, from the

Andean The Andes, Andes Mountains or Andean Mountains (; ) are the longest continental mountain range in the world, forming a continuous highland along the western edge of South America. The range is long, wide (widest between 18°S – 20°S l ...

region. It is made mainly from beef ribs boiled in water with slices of

, some

garlic Garlic (''Allium sativum'') is a species of bulbous flowering plant in the genus '' Allium''. Its close relatives include the onion, shallot, leek, chive, Welsh onion and Chinese onion. It is native to South Asia, Central Asia and northeas ...

onion An onion (''Allium cepa'' L., from Latin ''cepa'' meaning "onion"), also known as the bulb onion or common onion, is a vegetable that is the most widely cultivated species of the genus '' Allium''. The shallot is a botanical variety of the on ...

and

cilantro Coriander (;

leaves. *

Locro Locro (from the Quechua ''ruqru'') is a hearty thick squash stew, associated with Native Andean civilizations, and popular along the Andes mountain range. It is one of the national dishes of Peru, Bolivia, Ecuador, Chile, Paraguay, Northwest Ar ...

, is a typical dish in Nariño region. It is a corn, beans,

zapallo Calabaza is the generic name in the Spanish language for any type of winter squash. Within an English-language context it specifically refers to what is also known as the West Indian pumpkin, a winter squash typically grown in the West Indies, t ...

and potato stew. *

Mondongo ''Sopa de mondongo'' is a soup made from diced tripe (the stomach of a cow or pig) slow-cooked with vegetables such as bell peppers, onions, carrots, cabbage, celery, tomatoes, cilantro, garlic or root vegetables. The dish is generally prepare ...

, is a very filling traditional Colombian soup containing a bit of almost everything. The base is made of diced tripe, to which is added several vegetables such as peas, carrots, onions, potatoes, tomatoes, along with garlic, cilantro, and chicken, beef, and/or pork. * Sancocho, is a popular soup originating from the Valle del Cauca region. It combines vegetables and poultry or fish with recipes differing from one region to the other, but usually contains

, and is frequently eaten with

banana A banana is an elongated, edible fruit – botanically a berry – produced by several kinds of large herbaceous flowering plants in the genus ''Musa''. In some countries, bananas used for cooking may be called "plantains", disting ...

slices. * Ajiaco, is a traditional Andean soup that originated from Bogotá. It is a chicken, corn, and potato stew with a hint of

guasca Guasca is a Colombian town and municipality in the Guavio Province, part of the Cundinamarca Department located approximately 55 km from Bogotá passing through the town of La Calera, Cundinamarca or 65 km passing through Sopó. Guasca ...

( Gallant Soldiers), a local herb.

Desserts and sweets

* Arequipe (Colombia's version of the

Dulce de Leche ''Dulce de leche'' (; pt, doce de leite), also known as caramelized milk, milk candy or milk jam in English, is a confection from Latin America prepared by slowly heating sugar and milk over a period of several hours. The resulting substance, ...

, a milk caramel.) * Arroz con leche (Sweetened rice with milk). * Brevas en dulce - candied figs in syrup or arequipe. * Cocadas - baked

coconut The coconut tree (''Cocos nucifera'') is a member of the palm tree family (Arecaceae) and the only living species of the genus ''Cocos''. The term "coconut" (or the archaic "cocoanut") can refer to the whole coconut palm, the seed, or the f ...

confection, similar to

macaroons A macaroon ( ) is a small cake or biscuit, typically made from ground almonds (the original main ingredient), coconut or other nuts (or even potato), with sugar and sometimes flavourings (e.g. honey, vanilla, spices), food colouring, glacé ch ...

. * Enyucado cake that has grounded cassava * Flan type of custard dessert *

Bocadillo The bocadillo or bocata, in Spain, is a sandwich made with Spanish bread, usually a baguette or similar type of bread, cut lengthwise. Traditionally seen as a humble food, its low cost has allowed it to evolve over time into an iconic piece of ...

guava paste * Leche asada, similar to flan but less sweet, made with condensed milk. *

Manjar blanco Manjar blanco (), also known as manjar de leche or simply manjar, is a term used in Spanish-speaking area of the world in reference to a variety of milk-based delicacies. In Spain the term refers to blancmange, a European delicacy found in vari ...

a boiled, creamy, milk-based spread, thicker than arequipe and sometimes used as a pastry filling. * Mazamorra white maize drink * Claro, is a very refreshing cool drink created especially for those not wishing to eat the maize that’s included within Mazamorra. The maize is simply removed from the Mazamorra, a touch of ground Panela is added, and just like that, Claro is ready to be served. * Melado, a thick syrup derived from

panela Panela () or rapadura (Portuguese pronunciation: ) is an unrefined whole cane sugar, typical of Central and Latin America. It is a solid form of sucrose derived from the boiling and evaporation of sugarcane juice. Panela is known by other na ...

. * Merenguitos, little hardened meringue "cookies" *

Milhoja Milhojas ("thousand sheets") are desserts made with stacked layers of puff pastry,natillas () is a term in Spanish for a variety of custards and similar delicacies in the Spanish-speaking world. In Spain, this term refers to a custard dish made with milk and eggs, similar to other European creams as . In Colombia, the delicacy does n ...

, made with milk and cornstarch and spices but without eggs. * Pastel de Gloria is a puff pastry containing guava jelly or guava paste and sometimes cheese inside, sprinkled with granulated sugar
Postre De Natas
Milk based Colombian pudding literary means milk skin dessert *

Torta Maria Luisa Torta Maria Luisa is a dessert found in Colombian and Salvadoran cuisine. It is a type of layer cake, similar to the English Victoria sponge Sponge cake is a light cake made with egg whites, flour and sugar, sometimes leavened with baking p ...

Orange cake and between layers any berries jam Decorated with icing sugar, ''there are various variations around South America'' * ''

Tres leches cake A tres leches cake (; , or ), also known as pan tres leches (), is a sponge cake—soaked in three kinds of milk: evaporated milk, condensed milk, and whole milk. ''Tres leches'' is a very light cake, with many air bubbles. This distinct ...

, 3 milk cake there are various variations around South America'' File:Ajiaco.jpg, '' Ajiaco soup is typically served with table cream,

caper ''Capparis spinosa'', the caper bush, also called Flinders rose, is a perennial plant that bears rounded, fleshy leaves and large white to pinkish-white flowers. The plant is best known for the edible flower buds (capers), used as a seasoning ...

s and

, mixed in just before eating.'' File:Pargo rojo Red snapper by thefuturistics.png, ''Fried

Red Snapper Red snapper is a common name of several fish species. It may refer to: * Several species from the genus ''Lutjanus'': ** ''Lutjanus campechanus'', Northern red snapper, commonly referred to as red snapper in the Gulf of Mexico and western Atlanti ...

, fried plantain, rice and tomato.'' File:Arroz atollado.jpg, ''rice atollao'' File:Caldo y cilantro.JPG, ''A caldo de costilla served hot and with

cilantro Coriander (;

leaves'' File:Fryingplantains10-28-06b.jpg, ''

are twice-fried plantain patties, often served as a side, appetizer, or snack. Here they are being fried for the second time.'' File:Chocolate Especial.jpg, ''A traditional breakfast of

with cheese,

s and

pan de queso Pan de queso (English: Cheese bread) is a traditional Colombian roll made with tapioca flour and grated cheese. It is served plain or filled with cream cheese or jam. This food is especially common in the Paisa region of Colombia as breakfast or ...

'' File:Cocadas colombianas by P R.png, '' Cocadas'' File:Bollo de yuca.jpg, ''Bollo de yuca'' File:Empanada barranquillera.jpg, ''

barranquillera'' File:Menjablanc.jpg, ''

'' File:Bocadillo.jpg, ''

with leaf packaging.'' File:Arroz de lisa 2 - Barranquilla.jpg, ''

Arroz de lisa Arroz de lisa (mullet rice) is a traditional Colombian cuisine dish from the Atlantic (Caribbean Sea) coast. It is cooked with mullet, a sea fish found in brackish waters, like those at river mouths. In addition to the mullet which are usually ...

Beverages

On a per capita basis, Colombia is one of the world's largest consumers of

fruit In botany, a fruit is the seed-bearing structure in flowering plants that is formed from the ovary after flowering. Fruits are the means by which flowering plants (also known as angiosperms) disseminate their seeds. Edible fruits in partic ...

juice Juice is a drink made from the extraction or pressing of the natural liquid contained in fruit and vegetables. It can also refer to liquids that are flavored with concentrate or other biological food sources, such as meat or seafood, such as ...

s, consuming on average more than three quarters of a serving each day.Singh, Gitanjali M., et al. "Global, regional, and national consumption of sugar-sweetened beverages, fruit juices, and milk: a systematic assessment of beverage intake in 187 countries." PLoS ONE 10.8 (2015): e0124845. * Aguapanela is made by dissolving

(a kind of

sugarloaf A sugarloaf was the usual form in which refined sugar was produced and sold until the late 19th century, when granulated and cube sugars were introduced. A tall cone with a rounded top was the end product of a process in which dark molasses, a r ...

) in water. Lime juice may be added for flavor. It can be served cold or hot. When served hot it is common for Colombians to put cheese in their aguapanela for it to melt. * Champús is a thick drink made from corn, pineapple, lulo, and other ingredients. *

Hot chocolate Hot chocolate, also known as hot cocoa or drinking chocolate, is a heated drink consisting of shaved chocolate, melted chocolate or cocoa powder, heated milk or water, and usually a sweetener like whipped cream or marshmallows. Hot chocolate ...

, Colombian hot chocolate is made with milk, water, and bars of semi-sweet chocolate. A special metal pitcher (called a chocolatera) is used for heating and pouring, and a utensil called a molinillo – essentially a stick with paddles at the end – is used for stirring and frothing. Colombian hot chocolate often includes cinnamon, cloves and vanilla. * Coca tea, an

herbal tea Herbal teas, also known as herbal infusions and less commonly called tisanes (UK and US , US also ), are beverages made from the infusion or decoction of herbs, spices, or other plant material in hot water. Oftentimes herb tea, or the plain term ...

made from an

infusion Infusion is the process of extracting chemical compounds or flavors from plant material in a solvent such as water, oil or alcohol, by allowing the material to remain suspended in the solvent over time (a process often called steeping). An in ...

of the leaves of the

coca Coca is any of the four cultivated plants in the family Erythroxylaceae, native to western South America. Coca is known worldwide for its psychoactive alkaloid, cocaine. The plant is grown as a cash crop in the Argentine Northwest, Bolivia, ...

plant, considered a mild stimulant and remedy for

altitude sickness Altitude sickness, the mildest form being acute mountain sickness (AMS), is the harmful effect of high altitude, caused by rapid exposure to low amounts of oxygen at high elevation. People can respond to high altitude in different ways. Sympt ...

Colombian coffee Coffee production in Colombia has a reputation for producing mild, well-balanced coffee beans. Colombia's average annual coffee production of 11.5 million bags is the third total highest in the world, after Brazil and Vietnam, though highe ...

is known for its quality and distinct flavor. Though much of the world's quality coffee beans come from Colombia, many Colombians commonly drink instant coffee rather than brewed. It is popularly consumed as a "tinto", meaning black with sugar or

on the side, or as

café con leche ''Café con leche'' ('coffee with milk') is a coffee beverage common throughout Spain and Latin America consisting of strong coffee (usually espresso) mixed with scalded milk in approximately equal amounts. The amount of milk can be higher in ...

, which is à preparation of half coffee and half heated milk. In 2011

UNESCO The United Nations Educational, Scientific and Cultural Organization is a List of specialized agencies of the United Nations, specialized agency of the United Nations (UN) aimed at promoting world peace and security through international coope ...

declared the Coffee Cultural Landscape of Colombia a World Heritage site.Coffee Cultural Landscape of Colombia
UNESCO, unesco.org * Colombiana, a kola champagne soda with particular and different taste. (

genericized trademark A generic trademark, also known as a genericized trademark or proprietary eponym, is a trademark or brand name that, because of its popularity or significance, has become the generic term for, or synonymous with, a general class of products ...

) * Guandiolo is an Afrocolombian drink made with Borojo fruit that has alleged

aphrodisiac An aphrodisiac is a substance that increases sexual desire, sexual attraction, sexual pleasure, or sexual behavior. Substances range from a variety of plants, spices, foods, and synthetic chemicals. Natural aphrodisiacs like cannabis or cocai ...

properties. * Lulada is a drink originating from Cali. It is prepared from

and has the texture and consistency of a smoothie. *

Malta Malta ( , , ), officially the Republic of Malta ( mt, Repubblika ta' Malta ), is an island country in the Mediterranean Sea. It consists of an archipelago, between Italy and Libya, and is often considered a part of Southern Europe. It lies ...

: Carbonated malt non-alcoholic beverage (

). * Postobón, a variety of soda flavors from the maker of Colombiana, the most popular flavor being apple ("Manzana"). (

) * Salpicón (which literally means large splash) made from diced fruit and soda, usually ''Colombiana'' or any ''Kola'' flavored soda. It can also be a fruit cocktail beverage (often made with watermelon or mandarin juice). File:Chicha with Pipeño.jpg, ''Chicha morada'' served with ''pipeño'' File:Cholado jamundi.jpg, '' Cholado'' File:A small cup of coffee.JPG,

is known for its quality and distinct flavor.

Alcoholic beverages

Aguardiente ( Spanish), or ( Portuguese) ( eu, pattar; ca, aiguardent; gl, augardente), is a generic term for alcoholic beverages that contain between 29% and 60% alcohol by volume (ABV). It originates in the Iberian Peninsula (Portugal and Spain) and in ...

is an alcoholic drink derived from sugarcane and flavored with anise. It is widely consumed at Colombian parties, and ranges in potency from 20% to 40%. It is a variation of the Spanish alcoholic drink. * Canelazo is an alcoholic version of aguapanela mixed with cinnamon and aguardiente. Sugar is rubbed on the edges of the glass when served. ** Hervido is a local variety of ''canelazo'', traditional in Nariño. * Chapil is a traditional beverage in Nariño. *

Chicha ''Chicha'' is a fermented (alcoholic) or non-fermented beverage of Latin America, emerging from the Andes and Amazonia regions. In both the pre- and post- Spanish conquest periods, corn beer ('' chicha de jora'') made from a variety of maize ...

is a formerly forbidden strong alcoholic beverage originally made by the indigenous peoples of the Andes. It can be prepared from virtually everything, but is typically made from corn. The corn is cooked and grounded with

which is later wrapped in green plantain leaves and left alone for three days until fermented. It is later mixed with water and any chosen flavors such as orange leaves or spearmint. * Guarapo is made from various fruits kept in a large ceramic jar and left to ferment for about 2 months. Within that time, panela is added into the liquid to make the alcohol stronger. Grapes and pineapple are typically used. Guarapo is very similar to Chicha. ** Chirrinche, distillated guarapo. * Masato, It is prepared with rice, sugar, water, cinnamon and whole clove (spice); It is strained and the water is preserved and let aside to have a smooth fermentation. * Refajo is a type of

shandy Shandy is beer or cider mixed with a lemon or a lemon-lime flavored beverage. The citrus beverage, often called lemonade, may or may not be carbonated. The proportions of the two ingredients are adjusted to taste but are usually half lemonad ...

beverage made by mixing ''Kola Hipinto'' (in santanderian region), ''Colombiana'' (in cities like Bogota) or ''Kola Roman'' (in the Caribbean region), with beer or rum. This mixture of soda and beer is very popular and seen a lot when it comes to accompany foods that are higher in animal fat, generally at barbecues. The combination of the sweetness of the kola and the sourness of the beer and the additional effect of the carbonated soda helps tolerate the fat of some of the typical dishes without hiding their original flavor. * Sabajón, a sweet and creamy alcoholic drink from the Cordillera Oriental. It is made from eggs and milk with added flavors and juice of fruits and liqueur on half or less concentration. *Viche (or Biche) is a traditional home-brewed Afro-Caribbean alcoholic drink made from

sugar cane Sugarcane or sugar cane is a species of (often hybrid) tall, perennial grass (in the genus '' Saccharum'', tribe Andropogoneae) that is used for sugar production. The plants are 2–6 m (6–20 ft) tall with stout, jointed, fibrous stalk ...

popular on

’s Pacific Coast. File:Botella de Aguardiente Antioqueño.jpg, Aguardiente File:Canelazo.jpg, Canelazo

References

{{Authority control

History of Colombian food

Regional cuisines

Dishes and foods

Appetizers and side dishes

Pastries and baked goods

Varieties of arepa

Fruit

Native fruit

Main courses

Soups

Desserts and sweets

Beverages

Alcoholic beverages

See also

References